Grandma's Stew

When I was in college I had a job cooking for the dorms on campus. In the cafeteria we had a big salad bar, choices of bread, a large main line with the main course and a vegetable, a choice of several desserts and numerous choices of drinks. The manager, wanting to 'beef up' the cafeteria's choices, decided to add another line called the “Specialty Line”. He put me in charge of daily planning and cooking that line of food. I was supposed to come up with unusual and interesting, and ethnic dishes that would entice the students and satisfy their need for variety. I gladly undertook the challenge and began my daily journey through dozens of cook books.

On Saturday I would plan the menu for the following week. The dishes ranged from Chinese to Russian, from Mexican to Italian. I could order any kind of meat I chose and the possibilities were endless. Every week I would try to out-do myself and come up with something unique and different. After a few weeks of trying to be different all the time I started to run out of resources and ideas. I racked my brain trying to think of things that I could do that would fit the specialty line and still be edible. One particularly difficult week, I found myself at a complete loss for something 'different' to cook that week. Then I remembered my Grandma and her wonderful stew. It was my favorite when I was growing up, so I decided I would try it on my specialty line. I called Grandma to find out how she made it and was surprised to find out that it was all left-overs. Hmm, I thought, can I do that? I talked to the head cook and I was given permission to use some of the leftover meatloaf in the walk-in refrigerator. I began to have second thoughts, like What if they don't like it? and What if it makes people sick? I decided to go ahead with the stew, in spite of my misgivings. I tried to follow the recipe just as Grandma gave it to me and when it was finished it looked very much like what I remember seeing when I was a child.

While the stew was cooking I realized that I had to have something to go with the stew, and I remembered that Grandma always made fresh bread to go with it. I quickly ordered some bread from our bakery and was able to cut, butter and warm it before serving the stew. Once again the doubts assailed me and I wondered if I was doing the right thing. With some hesitation I put the sign on the specialty line that read: “Grandma's Stew and Fresh, Hot Bread”. I put the stew in the warming pan and retreated to the kitchen to watch the outcome. From the little window in the kitchen I could see the server working frantically, trying to get all the people served. There was a long line by the specialty table and hardly anyone coming to the main line. Unfortunately, I had been conservative in my estimate to determine how much stew to make, so we ran out. Everyone wanted “Grandma's Stew”, and no one seemed to want the exotic Peppered Steak they were serving on the main line.
Most of us are just plain like “Grandma's Stew”, nothing special, no frills and ordinary. We live, work, play, love, laugh and die without fanfare, without hype. And aren't we glad? I love Grandma's stew because it's simple, warm and satisfying. I love Grandma for the same reasons. The best recipes are the ones with fewest ingredients. The best people are the ones who live the simplest lives.

It was good for me to take a step back and re-think my specialty line. I started cooking the simple homey dishes I grew up with and I found that I almost couldn't make enough. People weren't looking for something exotic and wild; they just wanted something simple and home-made. Most people don't want to be impressed, they want to be loved. Love is simple and home-made, like Grandma, and her Stew.

Grandma's Stew

Left-over meatloaf, cut into small bite-size squares
Left-over baked potatoes cut into squares
Carrots and Onions cut small
Tomato Sauce
Salt and Pepper
Brown Sugar
Put meat, potatoes and carrots into pot about half full of water. Boil until carrots are cooked. Add Tomato Sauce, Salt and Pepper to taste. A little Brown Sugar can be added if you want. Cook until it looks like a good thick stew. How much of any of these you use depends on how much you have left-over in the fridge. It might be different every time. That's the fun of it!